NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried oregano

0.13 tsp Chili powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 large Eggs

0.25 cup Egg whites

1 medium Whole wheat tortilla

1 cup Baby spinach

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, thoroughly mix the ground turkey with the smoked paprika, cumin, garlic powder, onion powder, oregano, chili powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 3

  Add the seasoned turkey to the pan and cook, breaking it apart with a spatula until browned and slightly crispy.

• 4

  In a separate bowl, whisk together the whole eggs and egg whites until well combined.

• 5

  Reduce the skillet heat to medium and pour the egg mixture over the turkey chorizo, scrambling gently until just set.

• 6

  Stir in the baby spinach and cook for 30 seconds until the leaves are just wilted.

• 7

  Warm the whole wheat tortilla in a separate dry pan for 15 seconds per side until pliable.

• 8

  Place the egg and chorizo mixture in the center of the tortilla, fold in the sides, and roll tightly into a burrito.

• 9

  Place the burrito back in the hot pan for 30 seconds per side to toast the exterior until golden and crisp.